So I am kind of creature of habit when it comes to what I eat for breakfast, right now it is simply eggs, toast, and whatever fruit is in season. So when I came across this recipe for strawberry coconut breakfast cookies, I knew it was time to shake up the routine. These cookies are healthy enough for breakfast, but they are so good, I think I have had them with every meal. Strawberries are one of my favorite fruits, but I don’t think I have ever baked with them. The result is a sweet burst of flavor in these hearty cookies. These cookies are naturally gluten free, vegan (if using maple syrup instead of honey), and naturally sweetened. Translation: no need to limit consumption!
2 cups of rolled oats (use certified gluten-free oats if needed)
1/4 cup oat flour (I use my coffee grinder to grind oats into flour)
1 cup unsweetened coconut flakes
2 tablespoons ground chia seeds or ground flaxseeds
1/2 cup raw almonds, roughly chopped
1/4 teaspoon sea salt
2 ripe bananas, mashed
2 tablespoons maple syrup (or honey)
1/4 cup coconut oil, melted
1 heaping cup fresh strawberries, roughly chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
Preheat the oven to 350º F.
In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt.
Add in mashed bananas, maple syrup, melted coconut oil, strawberries, spices, and vanilla. Mix well (using your hands works best to get an even mixture).
Make 2 inch balls with the dough and place on baking sheet. Press down gently with your palm to flatten them slightly.
Bake at 350° for 25-30 minutes golden brown. Let cool for a few minutes on the pan, then place on a cooling rack.
These cookies are great for breakfasts on the go and would also be perfect crumbled over yogurt or chia pudding. Enjoy!
Recipe adapted from here